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Tempeh Nasi Goreng

There are no right or wrong ways to cook Tempeh, but there are definitely superior ways. Frying it until it’s beautifully golden and crispy, then glazing it in a sweet, sticky soy sauce? That’s an automatic podium finish. Welcome to the warung.

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started

Ingredients

  1. 200g Tempeh, sliced into strips

    Kecap Manis (Sweet Soy Sauce)

  2. The Rice:

    250g cooked rice

    Sesame wok oil

    Minced garlic, spring onion whites, green chillies

    Kecap manis

    Pinch of sugar, salt, and MSG

    Water

Get started

  1. Glaze the Tempeh: Shallow fry your tempeh strips until deeply golden. Rest them on a wire rack and immediately brush generously with kecap manis. Set aside.
  2. Fry the rice: Heat your sesame oil in a wok. Flash-fry the spring onion whites, garlic, and chillies for 30 seconds before tossing in the cooked rice. Fry hard on high heat, then turn it down and add your kecap manis (with a splash of water if it needs loosening). Season with sugar, salt, and MSG.
  3. Assemble: Warm your glazed tempeh through and serve it proudly over the fragrant rice with fresh mint, limes, pickled shallots, and crackers.
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